Dry roast the moong dal (split green gram). Boil in 1 & 1/2 cups water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chilli, cardamoms, cloves and cinnamon. Saute till they stops spluttering.
Add onion and saute till light brown.
Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
Add the boiled dal, salt, green chilies (opt) and the fried fish head (broken into half). Add 1/2 cup more water. Simmer on medium flame till the gravy thickens a bit. When done, add ghee and mix well
Serve hot with plain steamed rice.
